Sunday, April 10, 2011

Stone Fruit Savory Tart

Apricots and even Asian pears can be substituted for the plums. Italian prunes work beautifully, too.

Ingredients for the tart:
1 T extra virgin olive oil
1/2 yellow onion, thinly sliced
pinches salt
1 T unsalted butter
2 firm plums, pitted and thinly sliced
1 teaspoon sugar
1 cooked tart shell
1 T mascarpone cheese
1 teaspoon honey
1 teaspoon balsamic vinegar
1 T thinly sliced fresh basil

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Ingredients for tart shell:
1 cup all purpose flour
1/2 teaspoon salt
8 T unsalted butter, chilled and cubed
1/4 cup ice water
1 egg

Preparing the tart shell:
Combine the flour and salt in the bowl of a food processor. Add the cubed butter and pulse for about 5 seconds until well-combined. Pour in the ice water and pulse just until the dough forms a ball. This can also be done by hand; use your fingertips to blend in the butter but be sure to work quickly so it doesn’t melt.
Form the dough into a ball and wrap in plastic. Freeze 1 hour or refrigerate overnight.

Preheat the oven to 400 degrees F. Roll out the dough onto a floured work surface to create a circle 1/8-inch thick. Invert a 9-inch plate over the dough to measure the size of the tart and cut out a circle. Set the dough onto a silicone baking sheet or a piece of parchment paper on a baking sheet. Crimp the edges of the dough to make a decorative edge.

Set a piece of foil over the dough and fill with dried beans. Leave the edges exposed. In a small bowl whisk together the egg and water. Use a pastry brush to lightly coat the edges with egg wash.

Bake the tart dough for 8 minutes. Remove the foil with the dried beans and use a fork to dock the bottom of the tart. Return the tart to the oven and bake for 10 minutes or until cooked through and lightly browned. Cool to room temperature.

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Preparing the filling:
Heat the olive oil in a large saute pan set over medium heat. Add the sliced onions and cook stirring often until soft and caramelized, about 15 to 18 minutes. Remove the onions from the pan.

Melt the butter in the pan then add the plums. Cook stirring often until lightly roasted, about 5 minutes. Stir in the sugar and cook 2 minutes longer, then remove from the pan and cool to room temperature.

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Assembling the tart:
Spread the mascarpone cheese in a thin layer over the shell. Top with a layer of caramelized onions then arrange the plum slices in a fan shape. Drizzle the honey and balsamic vinegar over the top and garnish with thinly sliced basil. Serve at room temperature.

Makes one 9-inch tart


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